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Water-melons

A historical recipe from Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877).

A historical recipe

Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner, by Henderson, Mary F. (Mary Foote) (1877). Project Gutenberg eBook #59713.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877). Digitised by Project Gutenberg, eBook #59713 (https://www.gutenberg.org/ebooks/59713). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. A water-melon should be thoroughly chilled;
  2. it should be kept on the ice until about to be served.
  3. It may be simply cut in two, with a slice cut from the convex ends, to enable the halves to stand firmly on the platter.
  4. When thus cut, the pulp is scooped out in egg-shaped pieces with a table-spoon and served;
  5. or it may be cut as shown in figure, when slices with the rind attached may be served.